Korean Style Beef and Broccoli Bowl

The sweet-savory flavors of Korean barbecued meats lure me in every time, especially when served alongside a big bowl of fluffy rice. The combination of honey, soy sauce, and sesame transform affordable flank steak into a dish that rivals the one at your favorite Korean restaurant.

If you are bored with the same dish again try this Korean-Style Beef and Broccoli Bowl dish will give you the unique and restaurants feeling at home. This dish will give you the freshness you are looking for. It is light and healthy too. It is full of healthy vitamins and nutrition. This dish has; Calories342, with Fat, Saturated, Carbs, Fiber, Sugars, Protein, Sodium.

Appliance: Large frying pan, Bowl & Plate, Knife


For cooking, the ingredient is the main part, without which cooking is impossible, or if even any ingredient goes wrong your full dish will be ruined. So before your cooking choose all ingredients carefully.  Your ingredient should be fresh and pure. If your ingredient is not fresh your dish taste will not the way you want. So be careful with the ingredients.

For The Beef And Sauce:

  • 1 pound flank steak, trimmed of excess fat and sinew.
  • 1/4 cup tamari or soy sauce.
  • 2 tablespoons granulated sugar.
  • 1 tablespoon cornstarch.
  • 1 tablespoon honey.
  • 1 tablespoon toasted sesame oil.
  • 1 tablespoon water.

For the stir-fry:

  • 1 pound fresh or frozen broccoli florets.
  • 3 teaspoons vegetable oil, divided.
  • 1 tablespoon peeled, minced fresh ginger.
  • 2 cloves garlic, finely chopped.
  • 2 scallions, thinly sliced.
  • 1 teaspoon toasted sesame seeds (optional).
  • For serving, steamed white rice, or brown rice.

Note: There are many possible sources where you can get your ingredients. You can go shopping or you can order them online. Doesn’t matter, only thing matter is you need to be careful and check everything properly,


MARINATE THE BEEF AND MAKE THE SAUCE: Frist cut the steak crosswise (with the grain) into 2- to 3-inch-wide strips and then cut each strip across the grain into 1/4-inch-thick pieces. Then place the beef in a medium bowl; set aside.

Whisk the remaining ingredients in a small bowl until the cornstarch and sugar are fully dissolved. Then transfer 2 tablespoons of this sauce mixture to the bowl of beef and toss to coat the meat; set the beef and remaining sauce aside.

MAKE THE STIR-FRY: Fill a large frying pan halfway with water and bring to a boil over medium-high heat. Add the broccoli, cover, and cook, stirring halfway through, until crisp-tender, about 3 minutes total. Drain and set aside.

After that wipe the pan dry and heat over medium-high heat until a drop of water vaporizes immediately on contact. Then drizzle in 1 teaspoon of the oil, and then add half of the beef and spread into an even layer. After that cook undisturbed until the beef begins to sear, about 1 minute. Using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, about 30 seconds more. Transfer to a large plate and repeat with another teaspoon of oil and the remaining beef.

Drizzle the remaining teaspoon of oil into the pan. Add the ginger and garlic, and stir-fry until the garlic is fragrant about 30 seconds. Then add the broccoli and beef and any accumulated juices, and stir to combine. And then whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Stir-fry until the beef is just cooked through and the sauce thickens and is glossy, 1 to 2 minutes. Transfer to a serving dish, sprinkle with the scallions and sesame seeds if using, and serve over rice.


MAKE AHEAD: The sauce can be made and stored in an airtight container at room temperature for up to 2 days. Re-whisk before using to dissolve the cornstarch.

STORAGE: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


When you are heaving something, it is wise to know about the dish properly. Especially it’s a good side and a bad side. You must know how nutritious this dish is for your health. The nutritious facts of this dish are given below:

Amount Of Per Serving: Calories342, Fat16.8 g, Saturated4.7 g, Carbs20.5 g, Fiber0.4 g, Sugars10.9 g, Protein29 g, Sodium969.6 mg

* An adult healthy person’s Percent Daily Values are based on a 2,000 calorie diet. But it can be may be higher or lower depending on the calorie you need. Everyone doesn’t need the same calories. To know your calorie, see a doctor, and made a list of it.

**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Note: Foods are for our health so that we can be healthy and fit. But if you are sick, or on any special meditation or diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.

If cooking is your comfort zone, I encourage you to stop just pinning recipes on Pinterest but just try and make them! I assure you will love it. Use good and new ingredients and try something new. Never give up on something you love to do.

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